Grilling Steak Advise

I bought some nice thick Feliet’s (have to be 2″ thick), These are not like a t-bone or anything, where 4 minutes a side and eat is going to fly, How the HECK am I going to grill these bahemouth’s?

May need to go 6 on those suckers!

Think about pan searing then broiling with a meat thermometer.

Rub with olive oil, coat liberally with coarse salt like Kosher salt and fresh cracked black pepper at the very least. Feel free to add other seasonings as you choose, but this cut of meat can stand on its own.

Pan sear in cast iron or other oven-safe pan for a few minutes each side, then put it under the broiler with a digital meat thermometer in the smallest one. Be careful not to get the meat too close to the broiler flame, or flip them part way through.

I like ’em at 120-125, which I understand is too rare for some people. 130-135 and you’re looking at a traditional medium to medium rare. Don’t ruin this piece of meat by going any higher.

Put onto a plate and tent with foil for a few minutes so the juices reacquire as the internal temp continues to rise a bit, then serve.

Good luck!

Joel

Less heat, more time

Be sure to let them warm up to room temp befor you cook them it will help to more evenly cook the meat. If you take them right out of the fridge the outside will be chared by the time the inside even gets warm.

When I learned about this method, I’ve never done a steak the traditional way again. It’s called a reverse sear. Go to http://www.amazingribs.com/recipes/beef/searing_steaks.html
There is a video as well. It takes a little time. There’s a ton of science behind why it works. But, all I know is that this method can make a steak medium rare all the way through. There aren’t levels of doneness throughout the steak.

Now I’m hungry!

Salt early. Allow osmosis to draw the salt into the meat. Pepper after you cook. Cracked pepper gets bitter when seared.

if you cook those on anything but charcoal you are not doing them justice.

Charchaol it is, but am a little nervous as I don’t want to wreck them. I do like the broiling idea tho. Seem safer.

Low and slow- about a four pack’s time, save the other two from the sixer for dinner, make the most of this! Beautiful day, cold beer, steaks grilling, awesome… The mystical bond between man and his meat shall never be taken lightly!!!

My girlfried just offered to grill them for me!! I politly asked her to step away from the grill and said that I would pull up the big boy undies and handle it, but that I would enjoy her company while doing it. I hope I handled that correctly.

pile the coals up on one side, make sure you left the steaks on the counter for at least an hour, put directly over the coals for 2 minutes per side, slide over to the cool side, make sure the lid vents are over the cool side and put the lid on, check back in 10-15 minutes maybe 20 depending on wind and amount of charcoal. I am a salt and pepper only guy on that type of steak, sounds good though.

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Be sure to let them warm up to room temp befor you cook them it will help to more evenly cook the meat. If you take them right out of the fridge the outside will be chared by the time the inside even gets warm.

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I know you have harped on this point on this site, but I took your advice and it was probably some of the best advice I ever got!

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It’s called a reverse sear.

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I am shocked that they closed the lid! I never close the lid. That would be called baking! I am going to have to give this a shot, but I’ll sear it on both sides, then move and cover.

This is something only a professional should take case of. PM me your address and I will take care of the cooking for you.

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Think about pan searing then broiling with a meat thermometer.

Rub with olive oil, coat liberally with coarse salt like Kosher salt and fresh cracked black pepper at the very least. Feel free to add other seasonings as you choose, but this cut of meat can stand on its own.

Pan sear in cast iron or other oven-safe pan for a few minutes each side, then put it under the broiler with a digital meat thermometer in the smallest one. Be careful not to get the meat too close to the broiler flame, or flip them part way through.

I like ’em at 120-125, which I understand is too rare for some people. 130-135 and you’re looking at a traditional medium to medium rare. Don’t ruin this piece of meat by going any higher.

Put onto a plate and tent with foil for a few minutes so the juices reacquire as the internal temp continues to rise a bit, then serve.

Good luck!

Joel

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I wouldn’t do this unless you want the best steak you have ever had!

This is the only way I will cook a fillet. It will taste like and cut like butter!

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It’s called a reverse sear.

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I am shocked that they closed the lid! I never close the lid. That would be called baking! I am going to have to give this a shot, but I’ll sear it on both sides, then move and cover.

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The lid helps. In addition, during this time, I’ll put some hickory or maple chips on the coals just for a little added flavor. When I sear, I move it about 1/2 an inch every :30 seconds or so. Instead of having lines, one gets a consistent crust all the way across. Remember…flip once.

My 2″ filet would become two 1″ filets and get the 4 minutes a side. Like said, room temp, salt and hit her hot Why make it so hard on yourself & your grillin’ equipment ??? A good cut of meat should be done in 1 beer

Oh, I know about the one flip rule. Learned that one a long time ago.

Some people like the pretty criss-cross grill marks though, even if they add nothing to the flavor.

G forgot to add his 32 oz beer comes in a paper sack!

i do this (what joel and biggill said) for thick filets, too.

did it a couple weeks ago and whipped up some wild mushroom gravy to go with em.

when you process your deer this fall cut up some 2″ loin chops and cook them using this method.

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i do this (what joel and biggill said) for thick filets, too.
did it a couple weeks ago and whipped up some wild mushroom gravy to go with em.
when you process your deer this fall cut up some 2″ loin chops and cook them using this method.

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Now you’re killing me. Morels with this? Wow. It’s lunch time.

Joel

The mushroom gravy will be happening also, Can’t wait!!!! Sorry for posting over lunch time. Honestly, wasn’t meant as a tease.

Bring them to my house and let me do the grilling!

Get some shallots and fresh garlic an sautee with butter and use as a steak topping. I’m not a shroom fan, but put the in if you like as well,

Get a clove of garlic and cut it in half. Rub each side of the steak with the freshly sliced garlic. Grill to desired doneness with charcoal and mesquite chips. 2 inches is awfully thick, you might want to reduce the sizes some. Bacon wrapping helps keep the edges moist.

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Low and slow- about a four pack’s time, save the other two from the sixer for dinner, make the most of this! Beautiful day, cold beer, steaks grilling, awesome… The mystical bond between man and his meat shall never be taken lightly!!!

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Low and slow = tuff, dried out and chewey.

Most high end steak shops would cook them under a 750+ degree broiler. Done inside 5 minutes max. The room temp tip is a very important one!!

-J.

Buy a big green egg, preheat to 750, 3.5 minutes a side, then 2 minutes to cook. Best tasting steaks I’ve ever had.

You got enuf good advice that I won’t be repeating it ( except the part about room temperature meat)
BUT, we need a guarantee that you will write back about how everything turned out.
you know how voyeuristic the net is…